A savory peanut sauce covers every inch of this flavorful peanut satay chicken stir fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice.
Meet the stir fry that might singlehandedly convince you to retire the takeout for awhile.
We love a good chicken + veggie stir fry around here, but I’m about to introduce you to an insane game-changer otherwise known as peanut satay sauce.
All piled over tons of fluffy rice of course because we’re doing dinner up right tonight!
This Peanut Satay Chicken Stir Fry features…
- Juicy chicken pieces
- A rainbow of tender stir fry veggies
- A creamy, flavorful peanut satay sauce
- Tons of hot fluffy rice for serving with stir fry
Making Peanut Satay Chicken Stir-Fry
(scroll to bottom of page for the full recipe)
How to Prep Chicken
I recommend using boneless skinless chicken breasts sliced into thin strips for this recipe.
If you don’t have breasts on hand, boneless skinless chicken thighs also work great in this recipe. Cut and cook them the same as the recipe directs for the breasts.
Choosing Stir Fry Veggies
I use a simple base of onions, sweet peppers, broccoli, and peas for this stir fry, but the sky’s the limit for what veggies you can use! Try these other favorites.
- Mushrooms
- Zucchini/summer squash
- Shredded cabbage
- Leeks
- Baby corn
- Carrots
Making the Peanut Sauce
This sauce is incredibly easy to prepare AND you can even make it ahead of time and store in refrigerator up to 6 days.
You’re going to need…
- Creamy peanut butter
- Soy sauce
- White vinegar
- Sugar (light brown sugar or coconut sugar both work)
- Cornstarch
What to Serve with Stir Fry
Try these suggestions below for bowl bases that pair well with this stir fry.
- Jasmine rice
- Brown rice
- Cauliflower rice
- Quinoa
Every bit of this stir fry just screams better-than-takeout! The savory, creamy peanut sauce covers the juicy chicken strips and tender stir fry veggies to complete and total perfection.
Just one of those dinners that you’ll find makes it’s way onto the dinner rotation regularly and trust me, no one is going to mind that. ♥
More favorite stir fries to make next!
- Sticky Apricot Chicken and Broccoli
- Orange Ground Chicken Rice Bowls
- Black Pepper Mushroom Chicken Stir Fry
Peanut Satay Chicken Stir-Fry
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Ingredients
- 3 tablespoons vegetable oil, divided
- 1-1/2 lbs boneless skinless chicken breasts, cut into 1-inch strips
- 1 medium yellow onion, thinly sliced
- 3 medium cloves garlic, minced
- 2 cups 1/2-inch broccoli florets
- 1-1/2 cups snow peas
- 1 medium sweet pepper, thinly sliced
- 1/3 cup creamy peanut butter
- 1/3 cup low-sodium soy sauce
- 2 tablespoons white vinegar
- 1/3 cup coconut sugar (or packed brown sugar)
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Hot rice for serving
Instructions
- In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
- In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
- Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!
Crystal says
It’s so yum!! Just a quick question my sauce always turns out really dark! I’m wondering if I should be using less than 1/2 cup soy sauce? Yours is so light!
Thank you 🙂
Sarah says
Are you using a regular type of soy sauce, Crystal? The peanut butter also helps add lightness in color.
Rosalyn says
Is there anyway to make this without all the sugar? Also, any idea on calorie count per serving (if not, no worries!)
Thanks!
Sarah says
You could reduce the sugar to taste, however, the flavor may change slightly, just be aware of that. 🙂
Kat says
Add honey instead
Rachael says
Can you freeze this sauce?
Sarah says
The sauce would freeze fine up to 2 months! 🙂
Elaine Lister says
Very tasty… I used a tiny bit of maple syrup instead of sugar. And add mushrooms to stir fry.
Dee says
A definite hit in our house…..I love when i find something that’s quick, easy & tasty! My 6 year old also loved it so that’s always a bonus!
Thanks!
Sarah says
Glad to hear, Dee! Enjoy. 🙂
Jenna Travels says
Thanks for sharing this!
Jenna Travels says
YummY!
Cleopatra says
I really wanted to love this but it didn’t specify which Soy sauce.. I used tamari. It turned out really salty and brown.
Sarah says
Tamari is not technically a soy sauce and it is quite thicker than standard soy sauce, Cleopatra, so that is likely why your sauce did not turn out. Next time I would recommend using regular soy sauce. 🙂
Emily says
I made this tonight and it is A-mazing! I almost never cook from scratch but this was so easy even a non-cook like me could make it without a problem. It was so delicious, I will definitely make this again.
Sarah says
I’m so happy to hear that this stir fry was a hit, Emily! Thanks so much for letting me know. 🙂
Megan says
Best satay stir fry recipe, so tasty! I also brined & marinated the chicken in a little peanut butter, soy sauce and brown sugar while I prepared all the veggies. Cooked chicken in small batches and turned out so tender. Definitely sharing and adding this recipe to one of the favourites rotation ?
Sarah says
Awesome to hear, Megan! Thanks for letting me know and enjoy! 🙂
Amy says
Pretty yum! I used tofu instead of chicken, didn’t have any cornstarch at home and next time I’ll use less soy sauce. WAAAAAY too salty IMO. Delicious and probably similar to restaurant food but probably not good for you to eat on the reg
Sarah says
Hi Amy! Thanks for sharing your experience with this recipe! If you find it’s a bit too salty, I would recommend not adding any additional salt and just sticking with the soy sauce to season the sauce.
Juliana says
Made this for dinner tonight and it was absolutely delicious! Thanks for a great recipe ?
Sarah says
Thanks for letting me know, Juliana! Enjoy! 😀
Shannon says
Amazing!!! Definitely a recipe I’ll be making over and over! We used beans instead of snap peas (they weren’t available). Thanks for a wonderful recipe!
Sarah says
So glad to hear you enjoyed, Shannon! 🙂
Summer A says
Made this recipe tonight for my bf and I. We devoured it!! So ? . Thank you for the delicious recipe!
Sarah says
So thrilled to hear, Summer! 🙂
Jacqueline says
Wow! This recipe is so easy and absolutely delicious. My daughter and I made it together this past Wednesday while I was visiting her, and she kept all the leftovers. It was so good, I made it again when I got home on Thursday. Took some to my neighbors, and they loved it too! They shared some with their teenage grandson who raved and asked, “Who made this”? Thanks for such an awesome recipe! All your recipes actually look pretty amazing, and I will be trying more soon ?
Sarah says
Awww thanks for letting me know, Jacqueline! Sounds like it was definitely a hit. 🙂
Kayde says
Sauce has too much soy in it which overpowered the whole dish
Monica Brewer says
I totally agree so overpowering.
Sarah says
Hi there. I’ve made this dish many times myself and have also had hundreds of readers make this dish with no complaints about the flavor of the sauce. Are you using the correct amount of vegetables and chicken to build the base of the stir fry?
Jocelyn says
Delicious! I used a combination of GF soy sauce and coconut aminos, also found that I didn’t require the starch mix because it ended up beating really thick anyway! At the end I also mixed puréed pumpkin through to add to the veg load!
Sarah says
LOVE the sound of pumpkin in this stir fry! Glad you loved it, Jocelyn!
Terri says
Easy to follow and delicious! We didn’t have any cornflour on hand so I simmered it on low until the sauce thickened up and then added the broccoli so I didn’t over cook it. Great recipe, the family loved it!
Sarah says
So glad to hear, Terri! 🙂